STEP 1 - Preparing the dough by hand
Leave the raisins to soak in the warm water, strain them, dry them carefully, and then dust them lightly with flour.
Dissolve the brewer's yeast in the warm water and then add the sugar and the milk.
Pour the soft-wheat flour into the "Pasta Mixer" and add a teaspoon of salt. Start the mixer for a few seconds. Add the water with the dissolved yeast, 1 tablespoon of oil, the raisins and the lemon zest.
Start the Mixer and knead for 3 minutes.
Take out the dough from the machine and shape it into a ball with your hands. Dust it with flour and place it in a large bowl. Cover it with a cotton cloth and let it rise for at least 30 minutes in a warm spot, away from any draughts.
STEP 2 - Baking the bread
When it has finished rising, place it in the Mixer and knead it for another 3 minutes.
Remove the dough from the mixer, shape it as you wish and let it rest for 90 minutes.
Pre-heat the oven to 220°C and bake the bread for 20 or 40 minutes, depending on its shape (the bigger its shape, the longer it needs to bake), until the crust is golden brown. Check the bread every now and then by pricking it with a wooden skewer.
If the skewer comes out dry, remove the bread from the oven and cover it with a cotton cloth to keep it soft.
- The yeast must never be dissolved with salt, whereas sugar helps the leavening process;
- leavening in winter can be helped by leaving the dough to rise near a source of heat;
- use carbonated water for the dough as the mineral salts that it contains will improve the result;